[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 437 KB, 1600x1200, mcds incest and gravy.jpg [View same] [iqdb] [saucenao] [google]
4164891 No.4164891 [Reply] [Original]

biscuits and gravy

biscuits and gravy

biscuits and graaaaaaaaaaavvvvvveeeeeeeeee

>> No.4164895

what is that? hardees?

yeah, i can put away some biscuits and gravy

>> No.4164896

That's just a before breakfast appetizer right there

>> No.4164962
File: 60 KB, 798x400, biscuits and gravy.jpg [View same] [iqdb] [saucenao] [google]
4164962

Ew

>> No.4165004

>>4164891
are you supposed to eat all that gravy with only one biscuit?

>> No.4165006

>>4165004
>2012
>not considering gravy as a beverage

>> No.4165016

But that's not a biscuit, nor is that gravy

>> No.4165020

how one does this shiet, i want to learn how to make some cheap fast food for me

>> No.4165022

>>4165006
>2013
>still making "2012" posts
shiggitydiggity

>> No.4165039

>>4165020
Biscuits and gravy is easy as hell to make.
1) Make biscuits
http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html
2) Make sausage gravy
http://www.foodnetwork.com/recipes/bobby-flay/biscuits-and-gravy-recipe/index.html (I would add some sage to this, too)
3) Combine

>> No.4165041

>>4165016

>that's not gravy

Don't even try to pull that shit son. It's gravy.

>> No.4165046
File: 75 KB, 540x361, 1358406294698.jpg [View same] [iqdb] [saucenao] [google]
4165046

>>4165022
dis nigga got me

>> No.4165052

>>4165016
What constitutes "biscuits" and "gravy" to you, then?

>> No.4165054

>white gravy
>biscuit is not a chocolate hobnob and looks more like a scone


0/10

>> No.4165070

>>4165054
>2013
>being Yuropoor

>> No.4165073
File: 110 KB, 768x692, biscuit.jpg [View same] [iqdb] [saucenao] [google]
4165073

>>4165052
Gravy is brown and biscuits are smaller and look like this

>> No.4165075

>>4165073
Sausage gravy is white, and those are cookies.

>> No.4165077

You dont fool me OP.

That's a scone and a garlic and herb dip.

>> No.4165093

>>4165073
britfag plz go

>> No.4165113

>>4165054

Honestly I find it amazing that American versions tend to be unhealthy as fuck. At least the well known ones.

>> No.4165118

>>4164891

>scone and lumpy man gravy

oh u

>> No.4165133

>>4165093
Our terminology predates yours

We are right, you are wrong

What is your rebuttal, colonist

>> No.4165136

>>4165075
>cookie
>no chocolate chips

>> No.4165165

>>4165136
Yeah, they are sweetened crackers

>> No.4165182

>>4165133
We kicked your ass in WWII, deal w/ it.

>> No.4165198

>>4165113
says a lot about america now does it

>> No.4165203

>>4164962
Quality.

>> No.4165206

>>4165133
There's a mountain of american terms which predate current british ones, to the point that modern american english more resembles the english language of the 18th century than british english does.

You changed. We did not.

>> No.4165211

>>4165182
>mfw we kicked your ass in Vietnam


>>4165206
>America predating UK
>being this derp

>> No.4165217

Only one biscuit?

I would need like 3 for all that gravy.

>> No.4165218

>>4165211
Don't be a fucking tool. The American dialect of the english language more closely resembles the english of the time of it's foundation than does the modern British dialect.

English speakers in britain changed their language more quickly than Americans did, largely by speaking like retards on purpose and pronouncing french borrow-words wrong on purpose in order to infuriate the french because of your immature hate boner for that nation.

>> No.4165223

>>4165218

no u

>> No.4165226

I recently made cream gravy using schmaltz from a chicken I roasted and it turned out to be one of those amazing accidental discoveries. The chicken had been rubbed with an herb butter made with herbes de Provence and roasted with strips of bacon laid over the top.
The resulting gravy was sublime. It elevated those humble biscuits to a whole new level of culinary art.

>> No.4165227

>>4165165
Cookies aren't even close to crackers

>> No.4165228

>>4165218
>freedom fries

yeah, OUR immature hate boner...right

>> No.4165232

>>4165218
>it's

I shog dog

>> No.4165234

>>4165016
>>4165041

Sawmill gravy is technically a daughter of Béchamel.

Man. I love southern cuisine.

>> No.4165236

>>4165228
America has never hated france. In recent decades we poke fun at them for their perceived softness and lack of dedication to their own ideals, but we've never hated them. We have never been at war with france even a single day, let alone a hundred years at a stretch.

>> No.4165252

>>4165236

Didn't France help save New York from the terrorists back in Washington's days?

>> No.4165257

I'm not going to bother reading the thread because I saw some images of cookies, but I just want to say that the biscuits and gravy in OP's image is probably the best meal you can have for breakfast.

If you can't make that meal from scratch, then you might as well either learn or kill yourself. Few meals will get you through poverty better, and if you're well-off, it will provide you years and years of warm, delicious comfort.

Time to go make some. Later, faggots.

>> No.4165262

>delicious southern food
>britfags immediately squat down in this thread moaning about their shitty cookies and brown gravy

God forbid different regions use names for different things, right? Right?

>> No.4165264

>>4165236

I reiterate

>freedom fries

>> No.4165298

>>4165262
In the spirit of international harmony, can we concede that both forms of biscuits and gravy are nice?
Not all at the same time, of course.
Unless you're into that sort of thing.

>> No.4165305

>>4165262
I'd be upset too if someone made an extremely greasy and redneck version of my home's cuisine.

>> No.4165307

Just passing by, I noticed this thread. I have to tell it like it is. I lived in London for work for a year, and being southern myself, I made Bs&G often for my Brit friends. They ate that stuff up like it was crack.

>> No.4165314

>>4165307
Yeah, all the brits I know love greasy redneck food. 4chan is the only place I've seen people troll about it.

>> No.4165319

>>4165305
If your cream gravy is greasy, you've fucked it up.

>> No.4165352

>>4164891
http://www.youtube.com/watch?v=SWDHs-zDEFw

>> No.4165363

>>4164891
A scone and cat vomit?

>> No.4165386

>>4165182
Dafuq did I just read?

>> No.4165399

>>4165264
You do realize that literally no Americans actually use this term right?
I suggest you put down the bottle and stop making an ass of yourself over the internet.

>> No.4165401

>>4164891
That looks disgusting.
>American cuisine

>> No.4165417

>>4165401
>never tried something
>it looks disgusting
nice mindset.

>> No.4165427

>>4165399
> making an ass of myself on 4chan

yeah, because my ignorant comments on an anonymous site will definitely be mentioned at interview next week.

>> No.4165436

>>4165427
No, but it certainly pollutes your head and can only serve to make your life even more miserable.

>> No.4165437

>>4165417

just like when you bombed Iraq and Vietnam. Yeah, we political now, nigger. You want to come bomb me too. I'm right here, bro. What you waiting for?

>> No.4165440

>>4165436
no, not really. I like arguing on 4chan, who doesn't?

>> No.4165446

Hi all, I'm a Britfag living in Germany whose only experience of biscuits and gravy is the digestives & roast dinner kind. But I'm willing to expand my horizons.

However, I don't have an oven, so the 'biscuits' would have to be store-bought. American biscuits and British scones (the closest approximation) don't seem to be readily available here. Any ideas for replacements? I've seen 'biscuits' described as 'fluffy' in most recipes, which I wouldn't immediately associate with scones. Do they have more of a bready texture? Are they served hot or cold?

Being in sausageland, the gravy shouldn't be a problem, but what sort of sausages would you normally use? Pure pork? Smoked? Any particular herbs/spices?

>> No.4165449

>>4165440
People who can find personal fulfillment from meaningful endeavors.

>> No.4165473

>>4165446
Mostly served hot, but are still good when cold. Think of it as having a soft, fluffy dinner roll's texture with the flavor and crust of a savory scone. Do you have loose sausage available that you can mold into patties, or do they all come in casings or pre-molded? The former is the kind of sausage you need to use. You will need:

1 pound sausage (season with ground sage and salt/pepper if it comes unseasoned)
1/4 cup flour
2 cups milk
Additional salt and pepper
Cook sausage in a heavy cast iron skillet, when finished remove sausage and leave all but 2 tablespoons of fat behind. Whisk the flour into the fat and cook for 5 minutes on low heat, remove pan from heat and whisk in the milk a little bit at a time. Return to medium-high heat and stir occasionally until the gravy comes to a simmer and starts to thicken. Scrape up any brown bits on the bottom of the pan and stir them into the gravy as well. Taste, check for seasoning, crumble the sausage and add to it.

>> No.4165487

>>4165437
what the fuck just happened

>> No.4165526

>>4164891
I approve this message.

>> No.4165550

>>4165041
No, no it's not.

>> No.4165554

>>4165182
Yeah well we saved your arse in world war three.

>> No.4165555

grandys used to have some good busicuts and grawee

>> No.4165558

>>4165218
>because of your immature hate boner for that nation.
a millenium of war and invasions between the two.
>immature hate

>> No.4165567

>>4165449
get over yourself buddy. Fucking about online isn't an endeavour nor is it personally fulfilling. It's just fun making gaylords like you mad.

>> No.4165584

>>4165550
There's more than one type of gravy m8

>> No.4165586
File: 21 KB, 404x267, babby on computer.jpg [View same] [iqdb] [saucenao] [google]
4165586

>>4165567
>yfw

>> No.4165611
File: 14 KB, 120x118, 1352392547639.jpg [View same] [iqdb] [saucenao] [google]
4165611

>>4165586
>yfwmfw

>> No.4165624

>>4165218
Hmm, that's interesting. I've always known Québecois French was more like Old French, and that France French evolved quicker, but I wasn't aware that this happened as well with English. Quite interesting, could you elaborate more perhaps?

>> No.4165662

>>4165446
Good biscuits have a very tender texture. When preparing the dough it is very important to work the dough only as much as necessary to blend the ingredients. The more you work it the tougher it becomes.

>> No.4165664

>>4165262
I'm not from either of your shitholes and that looks terible

>> No.4165670

>>4165307
Ok, Britfaggot here, what does this stuff actually taste like? I can't imagine a scone and bechemel tasting that nice so is it different to that or what?

>> No.4165679

>>4165670
See >>4165662
and >>4165473

Southern biscuits are very fluffy and have a slightly saltier taste than scones. I prefer them with jam because salt + sweet, but it's good with gravy too.

>> No.4165694

>>4165624
Supposedly the English used to have southern accents and drawls, complete with emphasis on the first letter of a word. I heard a recreation of Shakespear so that it sounded like the actual language of the time and they all sounded southern. Weird shit.

>> No.4165711

>>4165182
still living this lie.
just get over it, soviet won the war and everyone knows this. all amurrrrikka did was kill civilians with atomic bombs and profiteer on war like the capitalist jew scum you are.

>> No.4165717

>>4165694
Yeah, I've heard that too. http://www.youtube.com/watch?v=mNqY6ftqGq0

>> No.4165719

>>4165218
>Don't be a fucking tool. The American dialect of the english language more closely resembles the english of the time of it's foundation than does the modern British dialect.
As a student of medieval and middle English I can indeed confirm that this poster is a misinformed fuck knuckle.

He is getting confused between his own generalisation, and a popular email circular/round of BBC show QI which explained the "Americanism" word "gotten" (instead of got) was used in Britain around Shakespeare's time. It was a shortened version of begotten which is in the King James Bible.

>> No.4165725

>>4165717
That's retarded fallacy invented for youtube. That part of USA was Frenchified more than any other anyway.

also "British Arcsent" lol

Traditional British dialects are still preserved in several rural pockets and retain a surprising cohesion to the really old pre-norman regions of Mercia, Wessex, Northumbria etc. All of the Brit accents from Somerset to Norfolk across the width were very similar (sound like Hobbits) until only about 80 years ago.

>> No.4165865

I fucking love biscuits and gravy.

The sketchier the diner, the better the biscuits and gravy.

Also, rural Appalachia is where traditional english lives on. Not the deep south. Not the western states. Not england.

>> No.4166616

I hate to admit it but the canned sausage gravy they sell at Gordon's Food Service rules all....

>> No.4166673

Plan on making some honey biscuits and sausage gravy in the morning . Shits going to be awesome.

>> No.4168861

>>4165133

>he thinks two ideas can't coexist
>has to be a bitch because two dialects of one language are common

I can't imagine how much your ego would explode if you lived in a latin region with dozens of dialects in one area. Faggot.

>> No.4168938
File: 84 KB, 375x375, 1358209377451.gif [View same] [iqdb] [saucenao] [google]
4168938

GENTLEMAN PLEASE.

Must we do this in a Biscuit & Gravy thread?
Why do Old World fags antagonize North Americans fags?
Let us not quarrel and celebrate this dish of flour, sausage, and milk.

Praise be to comfort food.

>> No.4168971

All that gravy for one biscuit?

>> No.4169491

>>4165865
>trusting immigrants with dairy/meat mixtures

>> No.4169521
File: 801 KB, 850x475, Untitled.png [View same] [iqdb] [saucenao] [google]
4169521

the best 3:13 you will ever spend online

http://www.youtube.com/watch?v=BPyJPuY5xYA

>> No.4169546

>>4168971
you're supposed to tear the biscuit into halves and then suddenly it's the perfect amount of gravy.

>> No.4169556
File: 36 KB, 320x275, congee.jpg [View same] [iqdb] [saucenao] [google]
4169556

the resean americans say biscut is the same reason we say stoop. becuase of the dutch prescance in new york/the new yorld.

pic related its some top notch gravy

>> No.4169558

>mcds incest and gravy.jpg

am I the only one who noticed this

>> No.4169573
File: 245 KB, 365x318, 1321155179613.png [View same] [iqdb] [saucenao] [google]
4169573

>1 biscuit
Do you even fat? Absolutely disgusting

>> No.4169582
File: 23 KB, 166x240, 2116685861_c7eccf8867_m.jpg [View same] [iqdb] [saucenao] [google]
4169582

Creamed chipped beef on toast

Or

Biscuits and gravy??

>> No.4169587

>>4169582
Why did "Shit on a shingle" get brought up?. Biscuits and gravy is pork gravy.

>> No.4170238

If you can't make good (American) biscuits and gravy, then you are not worth a damn.

If you're a Southerner and can't make them, then you don't deserve to be here.

>> No.4170258

That sauce looks digusting

>> No.4170397
File: 560 KB, 741x519, Scones, Gravy, and Biscuits.png [View same] [iqdb] [saucenao] [google]
4170397

Ausfag here, I can get the gravy part in the op, even if it looks closer to yoghurt, But I'm still unsure about your biscuit? People are saying it's like a scone, but I associate scones with jam and/or cream, not savoury. Are your biscuits ever eaten with jam and cream since they are apparently scones?

>pic semi-related, 1 is a scone, 2 is gravy, 3 is biscuit

>> No.4170411

>>4170397
Go choke on a Vegemite sandwich, kangaroo fucker

>> No.4170416
File: 18 KB, 400x402, Flashed away from Nasus.jpg [View same] [iqdb] [saucenao] [google]
4170416

>Biscuits and Gravy thread
>Suddenly politics

Welcome to /ck/, we take our food fucking seriously

>> No.4170421

>>4170258
That's because your wrist is limp.

>> No.4170425

>>4170411
Faggot, I'm eating vegemite toast right now.

I'm not even joking

>> No.4170427

>>4170397
Yes we eat them with jam. Biscuits can go with either sweet or savory.

>> No.4170438

>>4170397
The biscuit itself is savory. It has a buttery and tangy aroma from the buttermilk. You can add jam/jelly, honey, butter, etc. and people often do. Even the best biscuits will have a bit of a dry interior, so sauces and gravies go a long way. It's not that unusual to eat it with mustard.

The kind of flour that is used is made from soft winter wheat. It has a low protein content and when paired with shortening and butter, causes the texture to be extremely light and crumbly. You want to mix it as little as possible to minimize gluten development. As you roll it out into a sheet, there will often times be flour that has not fully incorporated. This is how little you want to work it.

>> No.4170441

>>4170397
Oh, yes, American biscuits are frequently eaten with butter/honey/jam. It's just a matter of personal taste and whatever else you might be eating at the time

>> No.4171272

>>4165319
Whatever the fuck it is
It's way more unhealthy than what we make. It just blows my mind how everything American seems to be unhealthy. I like the food a little too much, but wow

>> No.4171286

>>4165670
Think Breakfast sausage in a bechemel with the sausage flavor all spread across >>4165473 That's Biscuits and Gravy

>> No.4171296

biscuits and sausage gravy is the GOAT breakfast side item

http://www.youtube.com/watch?v=CQhKSUOOc9w

>> No.4171329

Biscuits and gravy is one of my all-time favorite breakfasts. I don't make it often, because I don't want to become a landwhale, but it is deliciously, righteously, lipsmackingly awesome.
I know it's heresy in some southern states to not use sausage in the gravy, but I'm originally from East Texas, with some family coming from Oklahoma, and the Hill Country of Texas, and we universally use bacon to make the gravy. Bacon gravy is just so much better than sausage gravy, IMHO. Also, dem biscuits need to be super fluffy and have some nice layering. My grandmother made the greatest flakey, layery buttermilk biscuits ever, and my mom makes them too, but I haven't perfected them yet. I can make good buttermilk biscuits, but mine don't come out as fluffy, tall and flakey layered like theirs. :(
Anyway, SO, fluffy, homemade buttermilk biscuits and bacon gravy. I have found that using canned evaporated milk makes a much richer gravy than using fresh milk. Try it sometime, you won't be disappointed. Evaporated milk gives it the same texture as if you had used light cream, except without the extra fat. I usually cook up a pound of bacon, reserve the bacon strips and pour off the fat until you have about 2-3 tablespoons or so. (Save that fat for other cooking purposes!) Then add your flour to make your roux, and cook until the flour loses it's raw smell and it smells rather "nutty", and the the roux is just beginning to turn golden (not brown, like you would for gumbos and ettoufees, for example). Then add your milk, whisk whisk whisk until it's smooth and thickened. Add salt to taste and a metric fuckton of cracked black pepper. Right before serving, crumble your bacon back into the gravy.
I also always reserve a couple of biscuits to eat with butter and honey afterwards. You seriously can't beat a good buttermilk biscuit with butter and honey on it.

>> No.4171392

I know a person who insists biscuits and gravy is not a breakfast food. I just want to smack her to make her understand.